Ingredients
For the Birria:
2 lbs beef chuck roast, cut into chunks
4 dried guajillo chiles
2 dried ancho chiles
3 cloves garlic
1 small onion, quartered
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 bay leaves
Salt to taste
Water as needed
For the Tacos:
Corn tortillas
Shredded cheese (such as Oaxaca or mozzarella)
Chopped onions
Chopped cilantro
Lime wedges for serving
Cooking oil
Instructions
Prepare the Birria:
Rehydrate Chiles: Remove stems and seeds from the dried chiles. In a bowl, cover them with boiling water and let them sit for about 20-30 minutes until softened.
Make the Sauce: In a blender, combine the rehydrated chiles, garlic, onion, cumin, oregano, cloves, cinnamon, and enough water to facilitate blending. Process until smooth.
Cook the Beef: In a large pot, add the beef chunks, the chile sauce, bay leaves, and salt. Add water to cover the beef. Bring to a boil, then reduce to a simmer. Cook for about 2-3 hours until the beef is tender and shreds easily.
Shred the Beef: Remove the beef from the pot and shred it with forks. Strain the broth and keep it warm for serving.
Make the Quesabirria Tacos:
Preheat a Skillet: Heat a skillet over medium heat and brush it lightly with cooking oil.
Assemble the Tacos: Dip a corn tortilla in the birria broth to coat lightly. Place it in the skillet. Add shredded cheese and a portion of the shredded beef on one half of the tortilla.
Cook the Tacos: Fold the tortilla over to form the taco. Cook until the tortilla is crispy and the cheese has melted, flipping once.
Serve: Serve hot with chopped onions, cilantro, and lime wedges on the side. Use the remaining birria broth as a dipping sauce.
Enjoy your homemade quesabirria tacos! They’re perfect for a comforting and flavorful meal